These guys, they’re some real overachievers. Their pedigree: 104 years of cattle ranching the hell out of
Central Texas. Their steaks: in the top 2% of all beef in America. And their client list: basically a
who’s who of chop masters around the Lone Star State (like Haven and Underbelly, to name a couple). Oh,
right, and you.

So pay their humble site a visit. Order a few USDA prime filets and ribeyes. Maybe some ground beef if your
tailgate spatula’s getting restless. It’s all coming from cows that’ve been provided with an endless
grazing pasture, a team of nutritionists and a bovine psychologist to ensure they’re genetically
superior.